Sharing my scrapbooking addiction, love of paper, my inner desire to sort and organize, live life to the fullest and my love of all things domestic and homey.

Tag Archives: muffins

Today I spent some time in my kitchen baking with a seasonal favorite of mine, rhubarb! I made a sour cream rhubarb coffee cake, and I made cinnamon rhubarb muffins. Today I’ll share the recipe for the muffins with you. The idea for these muffins came across my Facebook newsfeed to be honest.

Method: Preheat oven to 400 degrees. First cream butter, sugar, eggs, sour cream and vanilla in a large mixing bowl. Next mix all dry ingredients together and mix with a spoon in a separate bowl; then gradually add dry ingredients to this wet mixture……. and mix just until combined. Fold in diced rhubarb. Batter will be thick. Spoon into 12 muffin cups, lined with a paper liner or sprayed with cooking spray. Batter should be rounded up higher than the sides of the muffin cups. Next, make the topping in a small bowl or measuring cup and spoon evenly over the muffins before baking. Bake muffins until they are golden brown, about 18-20 minutes. Transfer to a cooling rack when cool enough to handle. Makes 12 muffins. Delicious and best served warm. Above: Ready to go into the oven!

Today on the blog I’m going to share another yummy muffin recipe. This muffin is great for breakfast with some fruit or yogurt, great to take to the office for coffee break or just to have with a coffee or tea in the afternoon or while crafting! I often whip these up about 2pm in the afternoon and they’re ready for the kids to hoe into when they get home from school. Scrumptious afterschool snack! This muffin recipe calls for blueberries but you could easily substitute cranberries or raspberries or even chunks of strawberries, or a combination of berries for a triple berry oatmeal muffin. Slivers of apple and a dash of cinnamon would be nice too for an apple cinnamon oatmeal muffin.

Here’s what you do….In a nice large measuring cup pour one cup of milk and add 1 tbsp vinegar and allow to sit for a few minutes, and turn sour. Alternately you can use 1 cup of buttermilk. Your choice. To the milk add 1 c quick cooking oatmeal and set aside.

I am back again this morning with an awesome, scrumptious muffin recipe. This one again comes from my dear friend Valerie. They are an oatmeal banana muffin with chocolate chips. Filling and delicious.

These muffins are great for cleaning up those over ripe bananas, here is how they go:

Mix together:

1 & 1/4 C white or whole wheat flour

1 C oatmeal

2/3 C white sugar

1 & 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Then in another bowl mix together:

1 egg

5 mashed bananas

1/3 C melted butter

Combine wet & dry ingredients and mix well, and add 1/2 C chocolate chips (I used the mini chips). Blueberries would be a nice alternative as well, or cranberries. Yum! The oatmeal really makes the texture of these muffins and makes them nice and filling. Divide batter into a 12 cup muffin tin and bake at 375 for 20 minutes – Enjoy!